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Apple Cider Donut Bundt Cake

A cozy Bundt cake inspired by apple cider donuts, made with reduced cider and finished with a cinnamon-sugar coating.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Brunch, Dessert
Cuisine American
Servings 12 slices
Calories 348 kcal

Equipment

  • 1 10- to 12-cup Bundt pan well greased
  • 1 small saucepan for reducing cider
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 Whisk for dry ingredients
  • 1 hand or stand mixer for creaming butter and sugar
  • 1 pastry brush for coating cake with butter

Ingredients
  

For the reduced apple cider

  • 2 cups apple cider

For the cake batter

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup plain Greek yogurt or sour cream
  • 1/2 cup reduced apple cider cooled

For the cinnamon-sugar coating

  • 3 tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan, making sure to coat all the ridges well.
  • Add the apple cider to a small saucepan and simmer over medium heat until reduced to 1/2 cup, about 10 to 15 minutes. Let it cool.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla, Greek yogurt, and cooled reduced cider until smooth.
  • Add the dry ingredients to the wet ingredients and mix just until combined and no dry streaks remain.
  • Spoon the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to settle the batter.
  • Bake for 45 to 50 minutes, or until a tester inserted into the cake comes out clean or with a few moist crumbs.
  • Cool the cake in the pan for 15 minutes, then invert onto a wire rack or serving plate. Let cool until warm.
  • Brush the warm cake all over with melted butter.
  • Stir together the granulated sugar and cinnamon for the coating, then sprinkle or gently press it over the cake so it adheres to the surface.
  • Let the coating set for a few minutes, then slice and serve warm or at room temperature.

Notes

Reduce the cider for the best apple flavor. Grease the Bundt pan thoroughly to prevent sticking. Do not overmix the batter. For the freshest texture, add the cinnamon-sugar coating the day you plan to serve the cake.